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Friday, August 23

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Recipe Wed May 28 2008

That's Haute

According to the National Hot Dog & Sausage Council (yes, there is such a thing), Americans typically consume 7 billion hot dogs between Memorial Day and Labor Day. And while the Chicago dog--in all its poppyseed bun, sport pepper, celery salt glory--is undoubtedly a classic, it's a little...well...old school.

For those who prefer a more done-up-dog, Chicago Tribune's Good Eating challenged five Chicago chefs to revamp the classic hot dog in a way that was unique, yet easy enough for the home cook to replicate. And in true Chicago fashion, you won't find ketchup in any of the recipes.

Charlie Trotter (Charlie Trotter's): Asian Tuna Hot Dog
Rick Bayless (Frontera Grill, Topolobampo): Chi-Mex Hot Dog
Bernie Laskowski (Park Grill): Greek-Style Lamb Hot Dog
Koren Grieveson (Avec): Beef Hot Dogs with Spicy Tomatillo Salsa
Shawn McClain (Spring): Hoisin and Hot Mustard Glazed Tofu Hot Dog with Spicy Kimchi and Cucumber Salad

Not really the cooking type? Check out Hot Doug's, where this week's special is a Chardonnay-Infused Rattlesnake Sausage with Bacon-Garlic Dijonnaise and Mirabo Walnut Cheese ($8).

 
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twobitme / May 29, 2008 8:18 AM

My girlfriend just tried Hot Doug's Rattlesnake sausage yesterday. Being a vegetarian, I live vicariously through her occasional meat eating adventures.

She said it tasted good, but would be hard pressed to tell the difference between rattlesnake meat and any other sausage meat.

I'm just surprised I was able to convince her to try it.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com

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